Mango Chitranna Recipe 2 Variations

Mango Chitranna is quick and simple meal to fix during summer. We prepare two variations using a ground masala and a plain version. These type of simple and easy rice dishes are prepared and served during festivals and offered as neivadhiyam (offering to god). 
Totapuri/ Killimooku Mango

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Ingredients:
2 Cups Rice Sona Masuri or Bullet rice (I am using coffee tumbler measure)
200 Grams Totapuri Mango
3 Green Chillies (Finely chopped)
8 Dried Red Chillies
2 + 1 Tbsp Split Chick Peas (Channa Dal)
2 Tbsp Split Black Gram Dal (Urad Dal)
1 Tbsp Sesame Seeds
1 1/2 Tbsp Mustard Seeds
1/4 Tsp Fenugreek
3 Sprigs Curry Leaves
2 + 2 Tbsp Freshly Grated Coconut
1/4 + 1/4 Tsp Turmeric Powder
2 Tbsp Peanuts
1 Inch Stick Cinnamon
4 Sprigs Curry Leaves
1/4 + 1/4 Tsp Asafoetida
Oil as required 
Salt as per taste.


Prep:
Wash the rice thrice and soak in ample water for 10 minutes.

Once the rice has soaked for 10 minutes, drain excess water and add to a pressure cooker. For every cup of rice add 1 1/2 cups water. I added 3 cups water.

Cover the pressure cooker place on high flame. Place the whistle and allow the rice to cook for three whistles.

Once the rice has cooked for 3 whistles open the lid allow to rice to reach room temp.

Heat a fry pan on medium flame, once the pan reaches temp place on low flame. Add 1 inch stick cinnamon, 6 dried red chillies, 1 tbsp sesame seeds, 1/2 tsp mustard, 1/4 tsp fenugreek seeds, dry roast all the ingredients.

Spices should splutter constantly stir and remove from flame once all the ingredients stop spluttering. Allow the ingredients to cool completely.

Add the dry roasted spices to a mixer jar grind to form a smooth powder reserve the masala powder in a tight container until use.

Wash the mango, peel the skin using a potato peeler, grate the mango using a grater reserve.

Version 1 Chitranna Recipe 
Method:
Heat a wok on medium flame. Add 2 1/2 Tbsp oil allow the oil to reach temp.

Start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.

Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder and half the amount of grated mango.

Stir all the ingredients and fry the mango until the raw flavor from mango and turmeric reduces.

Add 2 tbsp grated coconut and chopped green chilies stir and fry till all ingredients are well combined.

Add 1/2 the amount of rice and salt as per taste mix well till the masala is well incorporated.  
In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent. 

Mango Masala Chitranna Recipe Version 2
Method:
Heat a wok on medium flame with 3 tbsp sesame or sunflower oil. For this recipe sesame oil will enhance the flavor and taste.

Once the oil reaches temp, start tempering the oil with 1/2 tsp  mustard seeds, 2 dried red chilies broken in half, 1/2 tsp split black gram dal, 1/2 tsp split chick peas dal, fry all ingredients on low flame. The mustard seeds should splutter and stop spluttering.
Add 1/4 tsp asafoetida, 2 sprigs curry leaves, 1/2 tsp turmeric powder, add half the amount of ground masala and grated mango.

Fry all the ingredients. Add grated coconut and fry till raw flavors from mango and ground masala has reduced. 

Add the other half of the ground masala and salt along with rice mix all the ingredients till well combined.

In a small fry pan heat 2 tsp oil fry a tbsp of peanuts and garnish on the rice before serving. rice should be served lukewarm it tastes excellent.
In our habba oota or festival meal mangoes are used to sour our curries and rice dishes as it is considered auspicious and symbol of wealth. 

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